Oreo Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Best Ever Sugar Cookies

submitted by Jenessa

2 cups real butter
2 tsp. Vanilla
6 Eggs
4 tsp. Cream of Tartar
2 tsp. Baking Soda
2 tsp. Salt
3 cups Sugar
7 cups Flour

Mix butter, vanilla, eggs, tartar, soda and sugar until blended well. Slowly add the flour making sure it gets mixed in well.

Refrigerate dough for 3 to 4 hours

Roll dough into balls and flatten slightly on cookie sheet.

Bake at 375 for about 15 to 17 minutes or until edges are just barley golden.

(This receipe works if you want to make big sugar cookies) It will make about 3 dozen pretty good size cookies.

Cream Cheese Frosting:

1 cube (1/2 cup) Real Butter
1 8oz Cream Cheese
2 lbs Powdered Sugar
1 tsp. Vanilla
Milk as needed

Mix butter, vanilla and cream cheese until blended well. Slowly add the powdered sugar until well blended. (I will add about 2 tsp of milk right after I have put in a little of the powdered sugar)

Use food coloring to color as desired.

This has been my favorite sugar cookie receipe because the stay so moist. I am sure because of the all the butter. Enjoy!!

Love, Brenda

Yummy in your Tummy Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets (I just used my cookie dropper gadget- super quick)
3. Bake for 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

~Heidi

Applelicious Pie (missy)

To usher in the fall

Grandma Ople's Apple Pie
Ingredients

• 1 recipe pastry for a 9 inch double crust pie (I used the frozen deep dish pie crust)
  
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. (It caramelizes)
   
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Heidi's Fantabulous Cinnamon Rolls...

So this is a combination of a few recipes I found online. I have been lovin' making these! When you are feeling gloomy, just make some homemade cinnamon rolls and your life will be fabulous!

INGREDIENTS
1/2 cup milk
1/2 cup water
1/8 cup butter
3/4 teaspoons salt
3 cups all-purpose flour
3/4 tablespoons active dry yeast (learned the long way- this is the same as one of those little packets of yeast)
1/4 cup white sugar
1 egg

FILLING

1/3 cup butter, softened

3/4 cup brown sugar, packed
2 tablespoons ground cinnamon

FOR THINNER FROSTING (what I have used):

2 cups confectioners' sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk

OR if you like thicker frosting (clone of cinnabon):

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Melt butter, and warm the milk and water. Don't make it too hot or it will not react properly with the yeast. Chemistry in action folks. Place milk, water, butter, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer (which is liquids first and yeast last). Select the Dough cycle. Press Start. If you don't have a bread machine I am sure you can just mix the dough and let it rise on its own.

Once Dough cycle is complete, remove the dough from the bread machine. Punch down. On a floured surface, roll into a large rectangle. Smear each rectangle with the softened butter. Combine the cinnamon and sugar. Sprinkle over the rectangle. Make sure you press it into the dough a little bit so it doesn't all come out when you bake the rolls.

Roll the dough up into a log. Cut the log into 12 slices (I have been able to make a lot more than 12- it depends how big you want them I guess). Handy trick: use dental floss to cut the rolls. Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 45 minutes).

Bake in a preheated 375 degrees F oven for about 15 minutes, or until golden. Combine the confectioners' sugar, 3 tablespoons melted butter, vanilla, and 3 tablespoons milk. Spread over baked rolls and enjoy.

Karyn Natella

PUMPKIN FUDGE

3 cups sugar
¾ cup melted butter
⅔ cup evaporated milk
2 Tbsp. corn syrup


1 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate morsels
1 (7 oz.) jar marshmallow crème
1 cup chopped pecans, toasted
1 tsp. vanilla extract

Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Stir together sugar, butter, milk, corn syrup, spice and white chocolate morsels in a 3 ½ quart saucepan over medium-high heat, and cook, stirring constantly until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into greased aluminum foil-lined 9 inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

My mother, Linda McClurg, found this recipe in the Lexington Herald Leader Newspaper in Lexington, KY. I have made it several times and always get oooh's and aaah's (oh wait, maybe that was something else) neverless, it's really, really fantastic.

Mini Oreo Cheesecakes (Jenessa)

The pics are of ones I made on Valentine's Day:)

Prep Time:
15 min
Total Time:
3 hr 50 min
Makes:
24 servings

What You Need
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
15 OREO Cookies, coarsely chopped

Make It
PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in cookies.
SPOON evenly into 24 foil- or paper-lined medium muffin pan cups.
BAKE 30 to 35 minutes or until centers are set. Cool completely. Refrigerate several hours or until chilled. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an additional OREO Chocolate Sandwich Cookie, chopped, just before serving, if desired.

The Chewy

Recipe courtesy Alton Brown

Serves:

2 1/2 dozen cookies

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour (if using cheep bread flour add 2 tablespoons of Vital We
  
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Jenessa's Almond Tea Cake

3/4 c. sugar
2 eggs
1 t. almond extract
1/2 c. (1 cube) butter , melted
3/4 c. flour

Combine sugar, eggs & almond extract. Wisk. Add melted butter. Wisk. Add flour. Wisk. Put in a 9" pie tin. Bake at 325 degrees for 30-35 minutes or until golden brown.

*Note: Do not double the recipe--it won't work. You have to make them one at a time! Enjoy!

Amy's Cheesecake Cupcakes

Title: cheesecake cupcakes

Description:
Quick and delicious cheesecake in a muffin cup so it is easy to serve!

Ingredients:
16 ounces of cream cheese (2 packages)
1/2 cup of sugar (i have tried this recipe with artificial sweeteners and IT DOES NOT WORK. )
1 package of vanilla wafers
2 eggs
2 teaspoons of vanilla
pie filling (blue berry and cherry make lovely ones!)

Directions:

Mix together cream cheese, eggs, sugar, and vanilla. Put one vanilla wafer in the bottom of each the cupcake cup. fill half full with cheese mixture. Cook at 375 degrees for 15 minutes. After they cool, top with a bit of pie filling. they are lovely and ready to go!
- Just be sure that if you use the mini cupcakes to get mini Nilla wafers,
and they cook in less time.